Wednesday, August 23, 2017

Spicy Ginger Cucumbers

I have been busy picking the cucumbers in the garden.    They have gone wild which is wonderful.  I love the taste of garden fresh cucumbers.  Cucumbers are so versatile in cooking.  You can use them in a salad, make a cucumber salad, pickle them, use them in a sandwich, they add great refreshment to water,  just to name a few.

With the cucumbers I picked this morning, I made Spicy Ginger Cucumbers -  a very easy salad to make.  I start off with a large English cucumber, or  2  regular cucumbers.  If the seeds are large, I remove them otherwise I just slice up the cucumbers into 1 inch to 1 1/2 inch chunks.  I place the cucumbers in a colander and sprinkle with some salt.  I place the colander over a bowl, and cover the cucumbers with some plastic wrap.  I refrigerate for one hour and give the cucumbers a toss every now and then.  Once the cucumbers are ready, I pat them dry with a paper towel and toss them in a dressing of Rice Vinegar, a pinch of black pepper, a pinch of sugar, a tablespoon of minced fresh ginger, some Mirin, and a pinch of red pepper flakes.  Once the cucumbers are well tossed, I cover and place them in the fridge until I am ready to serve them.

They taste wonderful -  crunchiness, with a slightly sweet and spicy gingery flavor.  I love them - one of my favorite ways to enjoy garden fresh cucumbers.



Spicy Ginger Cucumbers
Ingredients:

1 English cucumber or 2 regular cucumbers
1 teaspoon kosher salt
1/4 cup rice vinegar
1 tablespoon minced fresh ginger
1 teaspoon Mirin
Pinch of black pepper
Pinch of sugar
Pinch of crushed red pepper flakes

Directions:
1.  Wash and peel the cucumber.  Cut the cucumber in half lengthwise.  If the seeds are large remove them with a spoon.  Cut each of the halves in half lengthwise and cut the cucumber into 1- 1 1/2 inch chunks.
2. Place the cucumbers in a colander.  Set the colander over a large bowl.  Sprinkle the cucumbers with salt.  Cover the cucumbers and place in the fridge for 1 hour.  Toss the cucumbers every 20 minutes.
3. Pour the rice vinegar in a small mixing bowl.  Add the ginger, Mirin, black pepper, sugar and crushed red pepper flakes.  Stir until well mixed.
4. Remove the cucumbers from the fridge.   Path the cucumbers dry with a paper towel.   Place in a medium bowl and toss with the rice vinegar mixture.
5. Cover and place back in the fridge.   Chill for 2-4 hours.  Before serving toss the cucumbers.

Serves 4-5



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